and Sasabune

 

Yep. That's exactly right. It's actually more of a chisel, not a knife.

 

Okay Calton. Ur bringing us there then! hehe. I like the chinese way to cook abalone.

 

We can go. I'm actually going to one of them tomorrow with a client.

 

Then Every time I go to the beach I get abalones. Ply them off, squeeze some Lemon and Yummy.
The abalones in my country are around 3-4 inch big, they don't grow any bigger (or I haven't seen bigger).

 

You don't clean them? Gross! You have to remove them from the shell (which is a pain) and then you have to remove all the exterior flesh before getting to the meat. It's a process. You sure we're talking about the same thing???

 

I just ply them off of the rock, take off the living creature from the inside with a knife, squeeze some lemon on it and eat it. It doesn't require any cleaning. So I presume we are talking about two different sea creatures.

When served in a restaurant, the same process is done but usually, they are cooked in the oven, but you could always order them raw.

But from the pictures seen on the Wikipedia link, they seem extremely similar to the one we get here.

 

What planet do you live on again? Hahahahaha! Just kidding. I guess if you're tribal, you could eat the outer flesh.

 

Real MEN EAT RAW MEATTTT

 

mmmm sea urchin

Did you know that horseshoe crab blood is worth USD 15,000 an ounce?